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Tomato Salad with Jalapeño Vinaigrette – paleo recipe
Stav Kogan

Tomato Salad with Jalapeño Vinaigrette

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 pints (32 ounces) cherry tomatoes, sliced in half
  • 2 TBSP finely diced red onions
  • 2 TBSP chopped cilantro
  • 1 clove garlic, minced
  • 1 TBSP minced shallot
  • 1 small jalapeño, cored, seeded, and diced
  • 1 TBSP lime juice
  • 1 TBSP apple cider vinegar
  • ¼ cup olive oil
  • 1 TBSP honey
  • ¼ tsp chipotle chili powder

Method
 

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